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Ina Garten Wild Rice Recipe

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Wild Rice Salad Recipe Ina Garten Food Network
Wild Rice Salad Recipe Ina Garten Food Network from www.foodnetwork.com

Description

Ina Garten is known for her simple yet delicious recipes, and her wild rice recipe is no exception. This recipe is a perfect side dish for any occasion, from a casual weeknight dinner to a special holiday gathering. The nutty flavor of the wild rice pairs perfectly with the sweetness of the dried cranberries and the crunch of the toasted pecans.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 1 hour and 15 minutes.

Ingredients

The ingredients for this recipe are:
  • 1 cup wild rice
  • 4 cups chicken stock
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 2 scallions, sliced

Equipment

The equipment needed for this recipe is:
  • Large saucepan with lid
  • Measuring cups and spoons
  • Whisk
  • Baking sheet

Method

  1. In a large saucepan, combine the wild rice and chicken stock. Bring to a boil over high heat.
  2. Reduce the heat to low, cover the saucepan, and simmer for 50-60 minutes, or until the rice is tender and has absorbed all of the liquid.
  3. While the rice is cooking, preheat the oven to 350°F.
  4. Spread the pecans out on a baking sheet and toast in the oven for 8-10 minutes, or until lightly browned and fragrant. Set aside to cool.
  5. In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, honey, salt, and black pepper.
  6. When the rice is done, fluff it with a fork and transfer it to a large bowl.
  7. Add the dried cranberries, toasted pecans, and sliced scallions to the bowl with the rice.
  8. Pour the dressing over the rice mixture and toss well to combine.
  9. Cover the bowl and refrigerate for at least 30 minutes, or until ready to serve.
  10. Before serving, give the rice a quick stir and adjust the seasoning if necessary.

Notes

This recipe can be made up to 2 days ahead of time and stored in the refrigerator. Just give it a quick stir before serving. If you don't have chicken stock, you can use vegetable stock or water instead.

Nutrition Info

This recipe makes 6 servings. Each serving contains:
  • Calories: 307
  • Fat: 18g
  • Saturated Fat: 2g
  • Cholesterol: 2mg
  • Sodium: 586mg
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 10g
  • Protein: 6g

Recipe Tips

To save time, you can toast the pecans ahead of time and store them in an airtight container until you're ready to use them. You can also slice the scallions ahead of time and store them in the refrigerator. If you want to add some extra flavor, you can sprinkle some crumbled feta cheese over the top of the rice before serving.

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